Idli is the most common breakfast in the South Indian state of Tamil Nadu. It is a steamed ‘cake’ made with a fermented batter of rice and lentils. Today’s recipe is a variation and it is made with something that is very commonly available locally in US – corn grits and wheat grits.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Breakfast, Main Course
Cuisine: Indian
Servings: 30idlis
Equipment
Idli plates
Ingredients
2cupsCorn gritscoarse texture
2cupsWheat gritscoarse texture
2cupsYogurtsour
1tspbaking soda
Salt
Aromatics -
Gingershredded
Curry leavesfinely chopped
Cilantro leavesfinely chopped
Green chilliesfinely chopped
Instructions
Soak the corn and wheat grits in sour yogurt for 10-15 minutes
Add all the aromatics, mix enough water to make it to a dropping consistency
Just before steaming, sprinkle baking soda on top and mix lightly to a bubbly top